What is A2 Cottage Cheese? The Ultimate Guide for Digestive Comfort

December 13, 2025 •

3 min read

According to a 2016 study published in the Nutrition Journal, participants who consumed A2 milk reported less digestive discomfort than those who drank regular milk. This same protein science is the basis for A2 cottage cheese, which is made to be a potentially gentler dairy option for those with sensitivities.

Quick Summary

A2 cottage cheese is a dairy product crafted from the milk of cows that naturally produce only the A2 beta-casein protein, offering a more digestible alternative for many.

Key Points

Protein Difference: A2 cottage cheese contains only the A2 beta-casein protein, while regular cottage cheese has a mix of A1 and A2 proteins.
Easier Digestion: The A2 protein may be easier to digest for some people with dairy sensitivities because it doesn't release the BCM-7 peptide that A1 protein does.
Not Lactose-Free: A2 cottage cheese still contains lactose, so it is not suitable for those with medically diagnosed lactose intolerance unless a lactose-free version is specified.
Nutritionally Similar: The nutritional profile, including protein and calcium content, is very similar between A2 and regular cottage cheese.
Specific Sourcing: It is made from milk sourced from specific cow breeds like Jersey and Guernsey, or from genetically tested A2-certified herds.
Availability and Cost: A2 cottage cheese is less common and often more expensive than regular versions due to specialized sourcing and production.

The A1 vs. A2 Protein Difference

To understand A2 cottage cheese, it's essential to know about the two main beta-casein protein variants in cow's milk: A1 and A2. While all cows initially produced milk with only A2 protein, a genetic mutation led to many modern breeds producing milk with both A1 and A2. Breeds like Holstein often produce A1 milk, while Jersey and Guernsey breeds typically produce A2 milk.

How A1 Protein Can Affect Digestion

The difference between A1 and A2 lies in how they break down. A1 protein releases a peptide called beta-casomorphin-7 (BCM-7), which some studies link to digestive issues in sensitive individuals. The A2 protein does not release this peptide, which is why it may be easier for some people to digest without discomfort.

What is A2 Cottage Cheese and How is it Made?

A2 cottage cheese is made using milk exclusively from cows that produce only the A2 beta-casein protein. The cheese-making process is similar to regular cottage cheese, involving heating the A2 milk, adding an acid to separate curds and whey, straining, rinsing, and then adding cream and salt for texture and flavor.

Benefits of A2 Cottage Cheese

For those sensitive to the A1 protein, A2 cottage cheese offers potential benefits:

Improved Digestion: It may reduce digestive discomfort, including bloating and gas, because it lacks the A1 protein.
Nutritional Value: It provides the same high-quality protein, calcium, and vitamins as regular cottage cheese.
Enjoy Dairy Again: Individuals who avoid regular cottage cheese due to digestive issues may be able to enjoy A2 varieties.

A2 vs. Regular Cottage Cheese: A Comparison


Feature	A2 Cottage Cheese	Regular Cottage Cheese
Beta-Casein Protein	Only A2 variant.	Mixture of A1 and A2.
Digestibility	Possibly easier for A1-sensitive individuals.	Can cause discomfort in A1-sensitive people.
Nutritional Content	High in protein, calcium, etc., similar to regular.	High in protein, calcium, etc., similar to A2.
Taste and Texture	Very similar to regular.	Standard taste and texture.
Availability	More limited, found in specialty stores or with specific brands.	Widely available.
Cost	Often more expensive.	Generally less expensive.

For more detailed scientific information on the differences between A1 and A2 milk and their potential effects on digestion, you can consult resources such as the article from Monash University.

Is A2 Cottage Cheese Right for You?

A2 cottage cheese is not a solution for lactose intolerance, as it still contains lactose. However, if you experience digestive issues with regular dairy and have ruled out lactose intolerance, trying A2 cottage cheese might be beneficial.

Finding and Making Your Own A2 Cottage Cheese

Finding A2 cottage cheese can be challenging. Look for brands using milk from A2-certified herds, such as Braum's or those specifically labeled as using a2 Milk®. Making your own at home from A2 whole milk is also an option.

Conclusion

A2 cottage cheese is made from milk containing only the A2 beta-casein protein, offering a potentially gentler option for individuals sensitive to the A1 protein found in regular dairy. While nutritionally comparable to conventional cottage cheese, it is not lactose-free and may be less available and more costly. If you experience digestive discomfort from regular cottage cheese and are not lactose intolerant, A2 cottage cheese is worth considering as an alternative.

Frequently Asked Questions

Yes, A2 cottage cheese is a nutritious food, packed with protein and calcium, just like regular cottage cheese. For some individuals with dairy sensitivities, it may be a 'better' option as it is potentially easier to digest due to the absence of the A1 protein.

The main difference is a single amino acid at position 67 in the beta-casein protein chain. In A1 protein, this is Histidine, which can release the digestive-disturbing BCM-7 peptide. In A2 protein, it is Proline, which does not release BCM-7.

No, A2 cottage cheese is not a treatment for lactose intolerance, as it still contains lactose, the milk sugar that causes symptoms in lactose-intolerant individuals. A2 products address protein sensitivities, not sugar intolerances.

Availability varies by region. Some brands like Braum's sell it in the US Midwest, and others using a2 Milk® may carry it. Specialty grocery stores or online marketplaces are also good places to check.

While the rise in popularity is driven by increased consumer interest in digestive health, the A2 protein itself is not new. It's the original beta-casein protein found in cow's milk before a genetic mutation occurred centuries ago.

For most people, the taste and texture of A2 cottage cheese are virtually indistinguishable from regular cottage cheese. Any subtle differences would be related to the source milk's fat content or the specific production process, not the A2 protein itself.

Typically, yes. A2 cottage cheese and other A2 dairy products often carry a higher price tag due to the specialized genetic testing of herds and segregated production required to ensure the milk is free of the A1 protein.